Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses

Milesi, María Mercedes; Bergamini, Carina Viviana; Hynes, Erica Rut

doi:10.1016/j.foodres.2011.01.007

Cited by 11 publications

(15 citation statements)

References 27 publications

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“…However, cheese model systems are useful in many applications. Available cheese models include miniature semi-hard or Cheddar cheeses, cheese slurries, and Ch-Easy (Farkye et al, 1995;Smit et al, 1995;Rehman et al, 1998;Jeanson et al, 2011;Milesi et al, 2011). Reggianito Argentino and Parmigiano Reggiano extracts have also been developed as a model of the aqueous phase of this type of cheese (Gatti et al, 2008;Bergamini et al, 2013).…”

Section: Short Communicationmentioning

confidence: 99%

“…Examples of applications for these models include comparison of Lactobacillus strains, with or without glutamate dehydrogenase (GDH) activity, according to their ability to produce aroma compounds (Kieronczyk et al, 2004); assessment of lactic acid bacteria aminopeptidase activities (Gatti et al, 2008); culture of longripened cheese microflora (Neviani et al, 2009); and evaluation of proteolysis induced by different strains (Milesi et al, 2011).…”

Section: Short Communicationmentioning

confidence: 99%

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Short communication: A new minicurd model system for hard cooked cheeses

Vélez

Perotti

Rebechi

et al. 2015

Journal of Dairy Science

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The aim of this study was to propose and validate a new minicurd model of young hard cheese. Curd particles and whey obtained from conventional cheese making of Reggianito Argentino were separated and frozen. Then, both fractions were thawed and the mixture of whey and curds was reconstituted, from which minicurds were made on the laboratory scale. Repeatability and the effect of freezing on minicurd composition were investigated by assessing pH, protein and moisture contents, sodium chloride content, and total thermophilic lactic flora counts. Good repeatability was achieved, and no significant differences were found between minicurds made from fresh compared with frozen materials. Composition of the minicurd was appropriate for modeling Reggianito Argentino cheese.

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Section: Short Communicationmentioning

confidence: 99%

Section: Short Communicationmentioning

confidence: 99%

Short communication: A new minicurd model system for hard cooked cheeses

Vélez

Perotti

Rebechi

et al. 2015

Journal of Dairy Science

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“…; Milesi et al . ). Many cheese‐isolated strains have been proposed as adjunct cultures based on their contribution to proteolysis and flavour formation in some types of cheese (Milesi et al .…”

Section: Introductionmentioning

confidence: 97%

“…Many cheese‐isolated strains have been proposed as adjunct cultures based on their contribution to proteolysis and flavour formation in some types of cheese (Milesi et al . ). However, little information about the effects of adjunct starter cultures on sufu ripening is currently available.…”

Section: Introductionmentioning

confidence: 97%

“…In terms of sufu and cheese, the peptides and free amino acids released by proteolysis are important for maturation (Han et al 2004;Michaelidou et al 2007;Milesi et al 2011). Many cheeseisolated strains have been proposed as adjunct cultures based on their contribution to proteolysis and flavour formation in some types of cheese (Milesi et al 2011). However, little information about the effects of adjunct starter cultures on sufu ripening is currently available.…”

Section: Introductionmentioning

confidence: 99%

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Accelerated ripening of Kedong sufu with autochthonous starter culturesKocuria roseaKDF3 and its protease KP3 as adjuncts

Feng

Chen

et al. 2014

J Appl Microbiol

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Aims: Application of autochthonous strain Kocuria rosea KDF3 and its protease KP3 as adjuncts for acceleration of Kedong sufu ripening. Methods and Results: Kedong sufu was manufactured using autochthonous cultures (batch A), K. rosea KDF3 plus autochthonous cultures (batch B) and protease KP3 plus autochthonous cultures (batch C). The effects of certain key factors on the quality of sufu were analysed during a 150-day ripening period. The physicochemical properties of sufu samples from batches B and C after 120 days of ripening met the national standard requirements and samples from batch A after 150 days of ripening. The sensory evaluations of sufu samples from batches B and C after 120 days of ripening and from batch A after 150 days of ripening showed no significant differences (P > 0Á05). Furthermore, the mechanism underlying the shorter ripening time and typical sensory quality of sufu prepared with K. rosea KDF3 or protease KP3 was partly revealed by profiles of peptides and free amino acids. The maturation times of Kedong sufu were shortened by 30 days, and the desired characteristics were obtained by adding K. rosea KDF3 or its protease KP3. Conclusions: Kocuria rosea KDF3 or its protease KP3 can hasten sufu maturation. They could be used as adjuncts or additives for accelerating the ripening of Kedong sufu. Significance and Impact of the Study: This study is the first report of using autochthonous strain K. rosea KDF3 or its protease KP3 as adjuncts for accelerating Kedong sufu ripening. The results are useful for characterizing the ripening of Kedong sufu, and they lay the foundation for pilot plant tests and full-scale plant tests.

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